Do you love low carb crackers? Paleo almond flour crackers with sesame seeds are a crispy option for dips or snacking! They're a great keto option, too.
These crackers!
We just love them.
They're the perfect little dippers.
One of the great things about a low carb way of eating is the amazing variety of low carb cracker and chips substitutes one can make from wholesome nut flours, seeds, or cheese. And they all are easy to prepare.
I've been making homemade gluten-free crackers in some form for my family for several years. I have a child with food sensitivities and eliminating gluten from her diet severely reduced her snack options. I know it's not a good idea to replace real food with chips and crackers, but these are a compromise I can feel good about. They are made from whole food ingredients. I like to tuck a few paleo almond flour crackers into her lunch with a piece of cheese and some veggies. At this age, having a snack that looks like your peers is important.
One of my favorite ways to make these paleo almond flour crackers is with sesame seeds. I love their nutty almost bitter flavor. The first time I saw low carb, gluten-free crackers was in Elana Amsterdam's book, Cooking With Almond Flour. Having just started a ketogenic lifestyle the idea of crispy paleo almond flour crackers never crossed my mind. Low carb alternative flours opened a new world of possibilities for me. As did a large variety of seeds and nuts, which are naturally low in carbs but high in nutrition.
Back to these paleo almond flour crackers with sesame which are sturdy enough for any dip. They stood up to a nice low carb artichoke hummus and then the substantial Spinach and Artichoke Dip I posted last week. They are also great with a little sour cream and chives, but honestly, we enjoy these almond sesame crackers best plain - just the way they are.
These Paleo Almond Flour Crackers with Sesame are 4 net carbs per serving
[Disclosure: This post/recipe contains affiliate links.]
Low Carb Paleo Almond Flour Crackers wIth Sesame Seeds (Gluten-Free)
Ingredients
- 1 cup almond flour
- 3 tablespoons sesame seeds
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- â…› teaspoon pepper
- 1 large egg, beaten
- salt and pepper to top the crackers
Instructions
- Preheat the oven to 350 and move the rack to the middle position. Cut two pieces of parchment to fit a large sheet pan, mine is 18 by 13 in (46 by 33 cm).
- Into a medium bowl, measure and mix all of the dry ingredients. Add the egg and work the egg into the ingredients to form a dough. Devide the dough in half.
- Place a piece of parchment onto the counter. Spray it with baking spray. Lay one half of the dough in the center of the parchment. Spray the other piece of parchment and lay it spray-side-down onto the piece of dough.
- Roll the dough into a large rectangle about â…›th - 1/16 of an inch thick. Remove the top piece of parchment and cut the dough into 20 pieces with a large sharp knife or a pizza cutter. Leave the cut dough in place. Salt and pepper the crackers. Slide the parchment onto a cookie sheet.
- Bake the almond sesame crackers until they brown slightly, 15- 20 minutes. Let them cool for a minute before putting them on a cooling rack to cool completely. Break apart when cool. (NOTE: another reader said that her oven is hotter and crackers recipes take about 15 minutes for her. My oven is 20 years old.)
- Repeat the procedure with the other half of the dough.
- Store in an airtight container. Makes approximately 40 crackers. Serving size is 10 crackers each, or a quarter of the recipe.
Christine
These are insanely good, thank you!!
Stacie
I love crackers a bit too much and this recipe makes deliciously filling ones. I have also used this recipe to make rosemary crackers and substituted chia and flax for the sesame seeds. Thank you an easy, healthy alternative to store bought crackers.
Lori
Delicious crackers. I used half sesame seeds and half Everything Bagel mix, decreased salt a little due to mix having salt. These will be awesome with smoked sardines or hard cheddar cheese, not to mention holiday cheese balls. Thank you for the recipe!
Nancy Walker
Excellent recipe I make all the time, as we stay away from white flour. These are delicious! I typically use a combo of flax seed and chia seed, sometimes also the sesame seeds called for in the recipe. Be sure to let them cook until they are really browned!
eslaa33
I followed the ingredients but my dough is very wet. I don't think this is right. lol
Kim Hardesty
No, it shouldn't be wet. Did you use blanched ground almonds (almond flour) or did you use whole ground almonds with the skin on (almond meal)? Almond meal doesn't behave the same way as almond flour (ground blanched almonds). -Kim
E
That's it! You got it. LOL I ended up adding a little more almond meal and I couldn't believe they came out. Still tasted good, but I baked them too long so they were burnt, but going to make my second round. Thank you so much! Appreciate the responsiveness and the sharing your recipe. :)
Kim Hardesty
I'm glad we found out what happened. Have a great week. -Kim
Carolyn
The flavor was great but my crackers crumbled into pieces when I tried to get them off the pan. Any suggestions?
Kim Hardesty
Hi Carolyn. Did you uses almond flour or almond meal, it will make a difference. Also, if the dough was dry upon mixing, it probably needed a little more moisture. Make sure to fluff-up your almond flour (and coconut flour) before measuring to remove any lumps, since they tend to clump. Measuring with clumps leads to using more almond flour than a recipe intended. -Kim
Chelsea
I'm sorry but this is the absolute WORST keto cracker recipe I've tried. I even tried it with everything seasoning in place of sesame seeds. I followed the recipe exactly as it was written and these just tasted awful. I have no idea WHY, but they were so gross. I tried cooking them twice, with the same outcome. Ugh
Kim Hardesty
Lol. Hi Chelsea. I'm thinking that maybe you don't like sesame seeds or that your sesame seeds are rancid. This recipe is, purposefully, very neutral in flavor to go with a variety of dips and toppings. Maybe you just don't like this particular cracker recipe? Everyone's taste buds are different.
If you are looking for a more true-cracker taste and texture try the cheddar cheese crackers on the site which taste very much like cheeze-its. My kids love them. They include nutritional yeast flakes which give them a flaky texture just like a store-bought crackers (but without that melt-in-your-mouth buttery texture). But don't omit the nutritional yeast in this recipe because it's what gives the crackers their texture. If you don't like cheddar cheese, I made a similar Parmesan cracker recipe for All Day I Dream About Food. Both recipes have numerous positive reviews.
I even have a recipe for homemade Parmesan Cheese Wisps and pepperoni chips if you'd like to ditch the almond flour crackers all together.
Lastly, fathead crackers are pretty popular. Roll your fathead pizza dough very thinly and bake until crispy.
I hope you find a recipe or an idea that hits home. Have a nice day. -Kim
Beth
These are amazing!
Best low carb crackers by far
I used black sesame seeds for a little contrast
Margherita Heiberg
Delicious and crispy
Sarah
These are delicious! I recently found out I am prediabetic and need to make serious carb cuts in my diet. I couldn't have any of the crackers in the grocery store that claim to be low carb so I decided to try these. They were so easy to make and came out perfect! Now I can have crackers with my tuna avocado salad! Can't wait to try to make the cheesy ones next! Thank you for the consistency in tested and perfected keto recipes! P.S. I didn't have regular sesame seeds so I used a tablespoon of black sesame seeds and abput a teaspoon of poppy seeds and it worked great!
Blair Madsen
Thank you for offering this recipe. I tried another recipe and there was no flavor. I am looking forward to trying them. My wife has some silicon mats that she places on there baking sheet pans. I used them in place of the bottom piece of parchment paper and then placed the top piece of parchment on top of the dough. I first pre-shaped the dough in to a rectangle shape and then placed the top sheet of parchment and rolled it out. I also didn't roll them out thin enough. However it was easy to simple lift the silicon mat and place it on the baking sheet. I wonder if you could put some ranch seasoning in the dough or sprinkle some on when you are sprinkling on the salt and pepper. I will let you know how they turn out.
Kim Hardesty
Blair, you can flavor these any way you want. I have added ranch seasoning, lemon pepper, cajun spice and my garlic herb seasoning. All are good. These crackers are subtle in flavor which makes them great for dipping into things like low carb hummus, low carb eggplant dip and many other delicious spreads and dips. I'm not sure how well the crackers cook on silicone. They may need a second baking to get all the moisture out. Enjoy the crackers. -Kim
Gauri Dasharath Bhosale
Mam if I'm not having oven can there be another way to bake the crackers? & instead of sesame seeds I've used flax seeds and garlic powder, can you suggest me how to bake them without oven.
Kim Hardesty
Hi there! Because I have an oven, I always use it to make crackers. You may be able to roll the dough thinly and then cook it in small batches in a frying pan over low to medium heat. After one side cooks and crisps a bit, flip it over. It will get most crispy after it cools. What do you usually use to cook and perhaps I can offer other suggestions. -Kim
Katharine wesselink
Mine didn’t come out very crispy. What can I do to improve that? Thanks.
Kim Hardesty
Hi Katharine. Bake then a little longer at a lower temperature or roll them out thinner next time. -Kim
Gail
Excellent cracker recipe!! Exactly the crunch and texture I've been missing and so many seasoning variations to mix and match! Could you by chance provide the proportions if using coconut flour? My son is allergic to almonds so I'd like to swap out almond flour for coconut flour. Thank you.
Kim Hardesty
Hi Gail. I'm sorry I didn't get back to you - my house was being packed up and I moved the family out of state! I would use sun flower seed flour instead of coconut flour. Coconut flour absorbs so much moisture that you would get a very small yield of crackers. The sun flower seed flour may turn green but it does not affect taste or texture. -Kim
Diane Mathison
These are really great and so healthy. I was just wondering if, using the same ingredients, one could just drop rounded tablespoons onto the tray with parchment, flatten them somehow and make round crackers?
Kim Hardesty
I guess you could, Diane, but I think it would be more work than necessary. -Kim
Terese
First time making these...oh my...these are good! I added 1/4 onion powder and subbed hemp seed hearts and pumpkin seeds (1.5 tablespoons each). I am baking the 2nd batch right now. Can’t wait to try it with cinnamon and stevia. Might need to hide these for my secret stash!
Annette
Best recipe for these yummy crackers!
Jennifer S.
Keto diet game changer! I had gotten so tired of eating cheese with NO crackers. Found this recipe and tried it. These are delicious and so easy! I've modified to add flavor -- try adding some shredded cheddar (about 1/2 cup) and cayenne pepper for zip!
Debbie
Hi Kim thank you for the recipe the crackers are just what I needed.
I do have a question, my dough was very wet and I am using almond flour not meal. I wonder if my egg was too large, says large on carton, have you ever weighed your egg once it was beaten if so what should the reading be?
I added 1 1/2 table more of the almond flour and they are fine.
I think I rolled the first batch to thin but they are delicious. Thanks again
Debbie
Kim Hardesty
Hi Debbie. You did the right thing by following your instincts and adding 1 1/2 tbsp more almond flour. People scoop ingredients differently and ambient moisture in the air affects low carb ingredients, too. I'm glad you like the crackers. They are simple yet go well with so many things. Sometimes I make them a little big bigger and serve them with our lunchtime salad. Have a great week. -Kim
Noreen S
Oh how I've missed crackers while doing Keto. These are delicious! On one of my batches, I too did the Bagel Seasoning, yummy! My first batch I rolled a bit too thin, so they turned out quite delicate, but still great tasting. Thank you for the recipe.
zahraa
I loved them ... this is my first time cooking a cracker ... wow super easy and yumy . thank you
Susan
WOW. Best crackers ever. Thank you so much!
Noreen Schulte
Not so much like dough as a crumbly mess. Too dry.
Kim Hardesty
Noreen, I'm sorry your dough was dry, I've never heard that complaint before. It's very important to whisk the almond flour before measuring to break up any lumps and lighten it. Compacting the ingredients in the measuring cup or scooping up a lot of clumps will result in over-measuring, which I think happened in this case. A cup of almond flour for me weighs about 90-95 grams. If your dough is on the drier side it's okay to add a little water, maybe 1-2 tablespoons. -Kim
Martha Cosper
I didn’t follow exactly because I did not have sesame seeds instead I had Chia and flax meal which was an awesome substitute I also added one cup of mozzarella so I know that changes the fat value but nevertheless these crackers were amazing next time I will try to follow exactly because I also like sesame .
Katie
Do you think it’s possible to not use parchment paper? Every time I’ve used it I get sick, I’m sensitive to whatever additives are on the paper. Thanks 🙂
Kim
I'm sorry to hear that, Katie. It might work with waxed paper? I just read that parchment paper is coated with silicone, so maybe it's what you are sensitive to. If you don't think it is the silicone, then maybe it's the paper. There is a natural brown parchment paper that is not bleached. I hope this helps. Good luck with waxed paper. -Kim
Lindsay
I have made it a bunch of times. The last couple of times I separated the crackers before baking as the inside crackers were cooking a lot slower than the outside crackers. It’s a bit fiddly but they held together well and I got a much more even bake and was able to do all of the crackers in one bake. Also reduced cook time to 12 minutes. Great recipe!
Kim Hardesty
Yes, Lindsey. I end up doing a similar thing. I remove the crackers that have cooked and leave the rest on the pan to bake a little longer. Thanks for sharing your technique and I'm glad you like the crackers! -Kim
Tara
I just made these and they turned out great! I got 64 crackers.
@ a 8 Cracker serving:
121 cal
10.1 fat
4.4 carb
2.1 fiber
2.3 NET carbs
4.7 Protein
As a rebel I added additions:
10 g poppy seeds
3 g minced onion
4 g garlic powder.
I cut them with a ravioli wheel and baked for 15 minutes and golden brown then let them cool but tossed them back in for an additional 5 min. I have a countertop convection oven as my only oven. Easy tasty crackers! Now, I will make some pate with red onion and crimini to go with them. Oh how I've missed crackers! Lol
Yazmin Raven
Do you think you could sub the egg for oil? I'm trying to cut them out altogether
Kim
Hi Yazmin. The egg binds the almond flour together... You may be able to use a flax egg (or chia egg) and oil, but I haven't tested that. -Kim
Ramona
Second half of batch one is in the oven and I'm already writing to say WOW!!! I have tried other low carb crackers which tasted like cardboard... these taste like crackers should. Light, crispy... I know this batch will not last long. Instead of the 3 tbsp of sesame seeds, I added 2 tbsp of a seed blend (flax, hemp hearts and chia seeds) and 1 tbsp of everything bagel seasoning. The cinnamon and stevia version posted in one of the comments sounds interesting too. Thank you for a great recipe! I will be making these often.
Amy
Just wanted to let you know that I make these ALL the time! I took tip from one of the reviewers and use a tortilla press before rolling out a bit more. I split dough into 4ths and roll out pretty thin. Then about 15 minutes to bake. My batch makes lots more than 40 which is awesome! Sometimes I sprinkle parm on top or mix in everything but bagel seasoning but be careful because it makes them pretty garlicky. Love them!
Joelle
I need a cracker that’s not so crunchy any ideas
Kim
Hi Joelle. This is a new one for me. Could you leave them out on the counter to soften a bit? -Kim
Susan
Hi Joelle. I rolled out my first batch much thicker and the end result wasn't so crunchy.
SJ
An idea that I've come up with (and used) for adding flavors: I add garlic powder, onion powder, onion flakes, hemp hearts, caraway seeds, poppy seeds, sesame seeds, cracked pepper and good quality sea salt right to my mix. And then before baking I add more poppy seeds and caraway seeds to the top and press them down. The result? Little "everything bagel" bites that are wicked good with cream cheese.
Kim
I love this idea, SJ! Thanks for sharing. -Kim
MKS
A tortilla press using 1/4 cup of dough between two sheets of oiled parchment paper makes things much easier than rolling. Spray parchment paper lightly with spray oil. Bake on silicone mats if you have them. Hope's this helps.
Helen
I've made these twice now and they are tasty. I love the sesame seeds and the flavor they add. I've used another recipe previously and it was not as good.
Cheryl
I'm trying to remove carbs from my 15 year old's diet but he's allergic to eggs as well as all tree nuts except almonds. He loves Cheez Its and Goldfish crackers...is there something I can use in place of the eggs in your cracker recipes? I'm beginning to wonder if LCHF is an option now that school is back in session. I can't come up with enough food (that he'll eat!) to send to school with him!
Kim
Hi Cheryl. Yes, it's hard to pack the regular looking fare for kids in school. Try the recipe with 2-4 tbsp of water instead of the egg. I might even try 1:1 ratio of water to olive oil.
Now, here are some ideas for school lunches that he may like: 1. bacon wrapped chicken bites (I have two great recipes, but there are others if you Google it.) 2. crunchy pork rinds and dip 3. bell pepper strips and cauliflower hummus or baba ganoush or his favorite dip 4. almond and mixed seed granola (take a look at my granola recipe for an idea how to make it) on plain greek yogurt with sugar-free jam (or regular - you only need 1 tbsp) 4. low carb muffins (you may be able to use egg replacer and a flax egg) 5. Minute muffin bread - I made an almond-flax minute muffin for my kids and split it for a "pb&j" sandwiches which I used homemade sunflower butter (recipe on site) on instead of peanut butter. You may be able to make one with a flax or chia egg but I haven't tried. 6. Taquitos made with a cheese shell. 7. taco meat, sloppy joe meat or taco salad 8. fat head bagel sandwich (people have used flax eggs with success) 9. meatza or chicken crust pizza 10. ham and cheese roll ups 11. Joseph's pitas and wraos or Cut De Carb Wraps - these are both lower in carbs than traditional recipes, but do contain wheat. Low carb tortillas would work, too. They make great wraps for meat and cheese and enchiladas.
The only other idea I have is to look at Brenda's blog at Sugar Free Mom. She has a son who is allergic to nuts. She has several recipes using sunflower flour. She does use eggs. Once you find an "egg replacer" that binds our ingredients together, you should be able to convert some recipes fairly easily? Let me know if you have any more questions. -Kim
Mary Anne
Hi, made these today, they are great and I oiled the parchment paper which really helped. I will add some garlic powder next time as I like a little more flavor. Do you have any tips for rolling them out into a square or rectangle? I always get uneven edges. Thanks
Kim
Hi Mary Anne. I cut and patch until I get a good rectangle shape. Then I trim the edges before cutting and baking. -Kim
Lori
How long can these last
Kim
Hi Lori. They don't last too long in my house because we eat them so fast! They will keep at least a week on the counter in an airtight container or longer if placed in the fridge. -Kim
Wendy
These are wonderful, and they were very easy to make! Thank you!!!
Aimee
LOVE these crackers!! However they were soft this morning. How do i keep the crunch?
Kim
Hi Aimee. I'm glad you like the crackers, they are my favorite. Put the crackers back in the oven for a few minutes to make sure they have dried out, then cook completely before placing in an airtight container. This should keep them crisper, but they are not like crackers made with flour since they are made with nuts and sesame seeds - they won't be as crisp as a regular cracker. Have a nice day. -Kim
MO
Cool completely
Anne
Made these with everything bagel seasoning—used 3 TBS of seasoning. Delicious! Will definitely make again!
Kim
What a great idea, Anne. I'll have to try for sure. Thanks for sharing! -Kim
Heather
These are a great little crackers! I double the recipe and also add some garlic powder.
Shane Agnew
can these be made in a dehydrator? they look delish
Kim
That's a great question, Shane. I really don't know. I have never used a dehydrator. I'm sorry I couldn't be more help. -Kim
Nicole
Hello, I would love to make these in bulk for my kiddo, would they freeze well?
Kim
Hi Nicole. I haven't frozen these (they just don't last that long!), but they are made from nuts and nuts freeze well, so I would say YES. I hope your kiddo enjoys the crackers. -Kim
Sj
After looking at a dozen Keto friendly cracker recipes I made these today and LOVED them. I baked the first batch with some garlic powder and paprika, they were SO good that I was inspired to immediately make a batch with cinnamon and stevia, they were also really good! I'm going to top those with some cream cheese! I can't say enough good things about these crackers. I was missing that crunch with my tuna salad as I used to love tuna on crackers. Now I have it. I'll need to buy some more almond flour so I can invent more flavors to try! Thank you SO much. You saved my snacks.
Kim
You've made my day. I'm so happy you liked the recipe. I love your idea of serving with tuna salad. Thanks for taking the time to leave a comment. Have a great week. -Kim
Jeanette Cote
hi,
are you sure 17 grams fat per serving?
is it the almond flour?
they are very good!
Kim
Hi Jeanette. Yes, they are 17 grams of fat per serving from the nuts, sesame seeds, and egg yolk. -Kim
Sarah
I had this browser tab open forever and finally made your delicious crackers--yum! I wonder if you have any ideas for making them more sturdy, though. These are very tasty, but I can't agree that they stand up to dipping, or scraping a bit of cheese off a knife.
I tried a couple of recipes with flax seed meal, and although they were sturdy, I...really, really don't like flax seeds. I eat low carb, not gluten free or paleo, and would hugely appreciate any ideas. My go-to commercially produced crackers (Rault's Smackaroos) are sadly out of production, and I would love to find a cracker that holds up to hearty dipping. Thanks!
Kim
I’m glad you like the recipe, Sarah, but am sorry that yours didn’t hold up to dipping. Admittedly, we did enjoy ours with a softer dip. I have another cracker which is sturdier and tastes like cheese-it’s and a companion recipe made with Parmesan cheese that is living on All Day I Dream About Food which is linked to in the cheddar cheese crackers. Take a look at the pictures. They are flaky and thicker. Low carb ingredients aren’t perfect and don’t achieve the same texture as regular crackers. Thanks for commenting. Have a nice day. -Kim
Brad
About what size are the crackers like 2x2?
Kim
More like 1x1, Brad.
Ironbutterfly
So is it 4g net carbs for 10 crackers and 197 calories?...thanks x
Kim
Yes, you are correct. This is a little higher carb recipe, but so good. If you are looking for a lower carb cracker and can have cheese, look at the Cheddar Cheese Crackers which are 2 net carbs per 10 crackers.
Ana
The perfect cracker! I added some finely chopped fresh parsley and rosemary, great flavour. Next time I'll try some smoked paprika or taco seasoning, for dipping. So many possibilities.
I just started LCHF and needed a good, basic cracker. These will be my go-to recipe. Thank you!
Kim
Yeah! I'm glad you like the cracker, Anna. I love your seasoning ideas. Next time you're poking around here, do a search for "crackers" and then one for "chips". My favorite crackers in order are the cheddar crackers, almond sesame crackers, garlic and herb crackers and the the "chips" where I added an over the counter seasoning. I also made a nice Parmesan cheese cracker for All Day I Dream About Food. It has nice comments as well. Thanks for letting me know that you enjoy the crackers. Happy baking. -Kim
Lena
This recipe sounds so good, and I have all the ingredients on hand, so I will definitely be making the crackers today, and will let you know how they turn out. I like to print recipes on one page, to save money on printing, paper, landfill, etc., and sometimes I have to reduce size of type to fit, sometimes by 65% (so small). Would you consider changing the layout of your recipes so that it is not so spread out when printed. Namely: Nutrition info. might be horizontal placement on 2 lines, instead of vertical placement on several lines. This one change would make your recipes readable. Now I have to use a magnifier to read the one page printout.
Kim
Lena, Thank you SO MUCH for letting me know about printing the recipe and thank you for including your ideas. I have never printed it so I didn't know there was a problem. I will experiment with it this week and see what can be done. If all else fails, I will contact the plug-in creator and see if he can do something about it.
I hope you enjoy the recipe. They are one of my favorites. Enjoy your week. -Kim
cynthia
I know my oven may be hotter than others, but from my experience, you better check those crackers after 10 to 12 minutes. Mine would be charcoal in 20 minutes!
Kim
Thanks for the information, Cynthia. I'm using a 20 year old gas oven that I'm afraid is going to explode on me half the time. Lol. I will make sure to test the cooking time again when I get my new oven. Have a great day. -Kim
Kay Inman
Wow these are really good. I used the whole recipe for a 20x13 pan and they were very thin. Very tasty!
Kim
So glad you liked them Kay! They are one of my favorites. If you like cheddar crackers, like cheeze-its, try my cheddar cheese crackers which people are calling the best low carb cracker recipe. Thanks for taking the time to comment. Have a wonderful day. -Kim
Karen
I. LOVE. THEESE. CRACKERS, Thank you. Game changer I can now eat cheese and crackers! Delicious!!!
Kim
Thank you so much Karen. I think they taste pretty good, too. So glad you like them. Thanks for commenting! Have a wonderful day. -Kim
Shannon
So how many crackers does that nutritional value mean? How many in a serving?
Thanks
Kim
Hi Shannon. Sorry about the confusion. I just switched recipe programs and it's not set up the same. I added the information to the "Notes" portion of the recipe. The recipe makes approximately 40 crackers and the serving is 10 crackers. Thanks for your question. Have a wonderful week. -Kim
Lola Poncelet
Made these today and love them. Just wondering how to store them.....do they need to be refrigerated?
Kim
Hi Lola. Keep the crackers in an airtight container on the counter. They don't need to be refrigerated. So glad you like them. Enjoy! -Kim
Juanima
I'm going to try these today. I can't wait! My body is in a big-time inflammation state right now, and regular crackers (even awesome store-bought gluten-free crackers) are too high carb for me. I tried my faves last night with tuna and could actually feel my glucose levels rise. I've just gotta stick to low carb right now, but I didn't want to give up crackers and tuna!!! Lol.
I saw the above comment about how to actually bake these, but I want to clarify. You slide the parchment paper onto a baking sheet, correct? You don't actually slide the parchment paper directly into the oven. It feels like a really stupid question, but I'm hoping someone else actually wondered, too. Haha!
Thanks so much for this recipe! I'll definitely come back and rate it. :)
Kim
Hi Juanima. I'm sorry your are experiencing inflammation. I have been there and it's so frusterating when you aren't feeling your best. Yes, you slide the parchment onto the cookie sheet and bake into the oven. I will check the recipe and make sure that is clear. You know, I am of the age that on some mornings I need to start the day with a pain reliever. It's sad but true. I hope you feel better soon. -Kim
Roberta
They are so easy to make and so delicious. Next time gonna add some herbs!
Kim
So happy you enjoyed these crackers, Roberta. I think adding some herbs would be awesome! Have a nice week! -Kim
GT
Getting ready to make these for the first time and noticed---no pan is mentioned in the recipe. Do I cook them on the bottom sheet of parchment paper?
Kim
GT, I'm sorry I didn't see this last night. Yes, on the bottom piece of parchment. I'll make sure to add that in the directions. I hope your crackers turned out alright. Have a great weekend. -Kim
Vicky Johnson
Is there anyway to make them with even less carbs?
Kim
Hi Vicky. Almond flour is a little high in carbs so no, this particular recipe can't me made lower in carbs. BUT, you may be able to find a flax cracker recipe and make flax crackers. They would be high in fiber, but low in carbs. Actually, I just posted a roundup for the Super Bowl and there is a recipe for Flax Crackers as well as things like pepperoni chips and cheese chips. You may find something in there that you like. I hope this helps. - Kim
Cindy
I have successfully made these swapping out some of the almond flour for Lupin flour which lowers carbs and fat but increases the protein. I am on that last 10 lbs or so and need to do something different. I have been making these crackers for years now, love them.
Sandra
I made these yesterday and they are lovely and so easy.....thank you for this recipe, great for keto.
LeeAnn
Loved these!!!! Actually used sesame flour and another seed blend. Perfect to use as dips or put cheese on top. Thank you!
Kim
Fantastic! I'm glad you liked them. I almost used the Sukrin Sesame flour, but was afraid that people wouldn't have it. I will have to use it next time. Thanks for leaving such a nice comment. Have a great weekend! -Kim
CC
Could you substitute coarsely ground flax seeds for the sesame seeds?
Kim
CC. Heck yes! I make flax crackers all of the time! But, in this particular recipe I'm not grinding the sesame seeds but leaving them whole. Grinding the flax may make the cracker dough a little stiff and you may need to add 1 tablespoon of oil. Thanks for your question! -Kim
DC
If you like the sesame flavor, try grinding toasted sesame seeds in a magic bullet. The resulting "flour" is amazing in crackers!
Kim
Thank you DC, that's a great suggestion. Have a great day! -Kim
Jessica
That's a great idea, DC. Would that replace the 1 cup of almond flour in the above recipe? If not, how would you use it? Thanks!
Michele
Hi KIm, I love pottery too. Here are a couple of potters you might want to check out. I have beautiful pieces from both of them.
Giana Eden -- http://www.gianaedenpottery.com/
Mosquito Mud Pottery -- http://mosquitomudpottery.com/
Love your recipes! Thank you for helping to keep me on the straight and narrow with my health and wellness goals.
Kim
Hi Michele! Thanks for the links. I really like Giana Eden's work but also like the things at Mosquito Mudd since my favorite color is blue. So happy to look at their pottery. Also, thank you for the compliment. I appreciate it very much. Have a great week! -Kim
Liz Johnson
Hi! I have to say I am so grateful for all of your wonderful recipes and tips! I started LCHF eating on 10/10/16 & have lost 50 pounds to date, 50 more or so to go. I feel GREAT, my thyroid meds have been cut in more than half the previous dose and I'm happy to say my A1C is now in the normal range and no longer pre diabetic.
To thank you I would love to make you a special piece of pottery, a mug, a soup bowl, butter dish, whatever your heart fancies and send it to you for free. My Etsy shop is http://www.etsy.com/lizjohnsonpottery so all you have to do is go to my shop, pick out a glaze you like (look through my sold orders, I'm on a throwing break so my inventory is low right now), let me know what piece you would like and when I start back up in my studio in March I will get it made for you and ship it at no cost. You can also see a little of my work at http://www.facebook.com/lizjohnsonpottery
I so appreciate all your honesty in your journey, your candid photos and acknowledging that at times, even the best of us will stumble and that's okay.
Liz in Montana
Kim
Liz, you are so sweet. I found your Etsey shop and communicated with you on my Facebook page. I am thrilled with the success you have experienced with this way of eating. You are amazing! -Kim